Best Krafts French Onion Soup With Bacon Recipes

FRENCH ONION SOUP WITH BACON

French Onion Soup With Bacon image

Make and share this French Onion Soup With Bacon recipe from Food.com.

Provided by CookingONTheSide

Categories Stocks

Time 58m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

4 slices bacon, cut into 1/2 inch wide slices
3 large Spanish onions, thinly sliced and separated into rings
2 (14 1/2 ounce) cans beef broth
1/2 teaspoon black pepper
1/4 teaspoon dried thyme leaves
5 slices Italian bread, toasted
1 cup Italian cheese, such as mozzarella and or provolone cheese
2 tablespoons parmesan cheese, grated

Steps:

Cook bacon in large saucepan until crisp.
Remove bacon from pan with slotted spoon, reserving 2 T drippings in pan; drain bacon o n paper towels.
Add onions to reserved drippings; cover.
Cook on medium heat 5 minutes.
Uncover, cook 15 minutes or until onions are golden brown, stirring frequently.
Add broth, pepper and thyme, stir.
Simmer 15 minutes; stir in bacon.
Heat broiler, ladle soup into 4 ovenproof bowls; top with toast and cheeses.
Broil, 4 inches from heat, 2-3 minutes or until cheeses are melted and golden brown.

Nutrition Facts : Calories 140.3, Fat 4.6, SaturatedFat 1.7, Cholesterol 6.1, Sodium 816, Carbohydrate 18.8, Fiber 2.1, Sugar 4, Protein 6.2

THE BEST FRENCH ONION SOUP

The Best French Onion Soup image

This bistro classic is deceptively easy to make. It just takes a little time and a few good ingredients. We found that yellow onions, also known as Spanish onions, work best for this recipe. They have a nice balance of sweetness and bitterness and caramelize perfectly. Just don't take them too dark -- a nice golden brown is perfect. Good beef broth also makes a big difference. If you can't make your own, look for a high-quality prepared variety.

Provided by Food Network Kitchen

Categories appetizer

Time 1h55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

6 tablespoons unsalted butter
8 medium yellow onions, thinly sliced (see Cook's Note)
3 bay leaves
3 to 4 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 cups dry white wine
8 cups low-sodium beef broth
8 slices French-style baguette (about the size of the top of the soup crocks)
4 cups coarsely shredded Gruyere (about 2 pounds)

Steps:

Melt the butter in a very large Dutch oven or pot over medium heat. Add the onions, bay leaves, thyme, 1 teaspoon salt, and a few grinds black pepper. Cook, stirring occasionally, until the onions are very soft and light golden-brown, about 1 hour. (The onions will begin to stick to the bottom of the pan and turn brown after about 30 minutes; just keep scraping them up and stirring them into the rest of the onions. If they are browning to quickly, lower the heat.)
Add the wine to the pot, bring to a simmer and cook until it has almost completely evaporated, about 4 minutes. Add the beef broth and 1 cup of water, bring to a simmer and cook until the flavors come together and the soup is rich, about 45 minutes. Remove the bay leaves. Season with 1/2 teaspoon salt and a few grinds of black pepper. Keep the soup warm on a low burner or cool completely and refrigerate to reheat later. (The soup can be refrigerated for up to 2 days or frozen for up to 1 month.)
Preheat the broiler. Place four soup crocks on a rimmed baking sheet and fill them about 3/4 of the way with hot soup. Float a slice of baguette on top of each and cover with 1/2 cup Gruyere. Broil until the Gruyere is golden brown (don't be alarmed if some soup bubbles out), 2 to 3 minutes.

RICH AND SIMPLE FRENCH ONION SOUP

Rich and Simple French Onion Soup image

We have been trying French onion soup in restaurants for years and my family and friends agree none can compare to my recipe for taste and simplicity of preparation.

Provided by Lori Levin

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

½ cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry
1 teaspoon dried thyme
1 pinch salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
¼ cup grated Parmesan cheese

Steps:

Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 27.9 g, Cholesterol 98 mg, Fat 43.9 g, Fiber 2.7 g, Protein 20.9 g, SaturatedFat 24.2 g, Sodium 1578.3 mg, Sugar 6 g

KRAFT'S FRENCH ONION SOUP WITH BACON

Kraft's French Onion Soup with Bacon image

I got this from Kraft's Food and Family Cookbook. This is not a weight watcher recipe. However, I do like to point the points no matter how high they are. Weight watcher points: 5

Provided by Krystal McDow @kmcdow

Categories Vegetable Soup

Number Of Ingredients 8

Ingredients

4 slice(s) bacon, cut into 1/2-inch pieces
3 large spanish onions, thinly sliced, separated into rings
2 can(s) (14 1/2 oz each) beef broth
1/2 teaspoon(s) black pepper
1/4 teaspoon(s) dried thyme leaves
5 slice(s) italian bread, toasted
1 cup(s) kraft shredded italian five cheese with a touch of philadelphia
2 tablespoon(s) grated parmesan cheese

Steps:

Cook bacon in large saucepan until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp drippings in pan; drain on paper towels. Add onions to reserved drippings; cover. Cook on medium heat 5 minutes. Uncover; cook 15 minutes or until onions are golden brown, stirring frequently. Add broth, pepper and thyme; stir. Simmer 15 minutes. Stir in bacon.
Heat broiler. Ladle soup into 5 ovenproof bowls; top with toast and cheeses.
Broil, 4 inches from heat, 2-3 minutes or until shredded cheese is melted and lightly browned.
*Substitute: Prepare using French bread slices.